Name: Italian Sausage, Artichoke & Spinach Soup with Parmesan Crisps
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ (142 g) pkg baby spinach; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 170 g Parmesan cheese; 6 pork sausages; black pepper; extra virgin olive oil; Italian seasoning; salt

Italian Sausage, Artichoke & Spinach Soup with Parmesan CrispsItalian Sausage, Artichoke & Spinach Soup with Parmesan Crisps — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ (142 g) pkg baby spinach

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

170 g Parmesan cheese

6 pork sausages

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F). Line two baking sheet pans with parchment paper and set aside.

Quarter artichokes, place in a small bowl, and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, use the tip of a knife to slice down the length of each sausage; peel off casings and discard.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and cook, breaking the meat apart with a spoon, until brown and crumbly, 5-6 minutes.

Meanwhile, finely grate Parmesan. To make the crisps, measure out 1 tbsp of grated Parmesan and place in a pile on the baking sheets. Repeat with remaining Parmesan, keeping the piles a few inches apart.

Place baking sheets in the oven and bake until Parmesan is lightly browned and crisp, 6-8 minutes. (Watch carefully because they can burn quickly.) Once done, remove from the oven and set aside to cool.

When the sausage is done, add artichokes, broth, tomatoes, and spices to the pot. Stir to combine and bring to a boil.

Once the soup is boiling, reduce heat, and simmer for 5 minutes.

While the soup is simmering, wash and dry the spinach (skip this step if the spinach came pre-washed), then roughly chop.

Add spinach to the soup in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from the heat.

Divide soup between bowls and serve with Parmesan crisps on the side. Enjoy!

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